Saute the onion with olive oil. Add the couscous and saute about 2-3 minutes. Add the water, apricots, cinnamon, sugar, salt and pepper. Cook for about 8-10 minutes over medium-low heat. Turn the heat off, cover the lid. Let it rest for 20 minutes and at the end, all the water will evaporate. Toss in the pistachios, almonds and mint. Stir with a fork and serve while still warm or cold later on.

3 Comments:

I tried this recipe and honestly I was somewhat disappointed. Perhaps I didn't cook it properly but it tasted bland in comparison to some of your other recipes. I also used very little salt. I had this with the Sesame Seed Chicken, Chickpea Pilaf and Mushroom Soup.

Hi,I'd love to help but I don't know exactly what went wrong. You should use the same amount of salt you normally use:) This is not different than the Couscous Pilaf, or rice pilaf. Salt and sweet should give balance to each other. It is a very rich dish with apricot, almond, pistachio....Your menu is quite good but I would prefer either rice or couscous:)